Introduction
Oh, hello there! Can you just smell that? That’s the unmistakable aroma of autumn, wafting through the air, and if you ask me, it calls for something warm, sweet, and utterly comforting. There’s something about pumpkin that just screams cozy season, and this Crockpot Pumpkin Crumble recipe is about to become your new go-to. It’s so incredibly simple, you’ll wonder why you haven’t made it before, and the results are just pure, unadulterated happiness in a bowl. Perfect for those chilly evenings when you just want to curl up with a good book and a spoon!
Why You’ll Love This Recipe
- Fast: Minimal prep time means you can have dessert ready without a fuss.
- Easy: Seriously, if you can stir ingredients together, you can make this!
- Giftable: Imagine bringing this to a fall potluck or as a hostess gift – talk about a showstopper!
- Crowd-pleasing: Everyone loves a good pumpkin dessert, and this one is a guaranteed hit.
Ingredients
Gather ’round, my friends, because this recipe calls for simple ingredients that come together like magic:
For the Pumpkin Filling:
- 2 tablespoons butter, melted: This little bit of richness helps our graham cracker base hold together.
- 5 graham crackers: The classic, comforting flavor that starts our crumble off right.
- 2 (15 oz) cans pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling!
- 1 (14 oz) can sweetened condensed milk: This is our secret to a wonderfully creamy and sweet filling.
- 4 large eggs: They help set our pumpkin mixture to that perfect custard-like texture.
- 1 cup brown sugar: For that deep, molasses-y sweetness that pairs so well with pumpkin.
- ½ cup granulated sugar: Just a touch more sweetness and helps with texture.
- 2 tablespoons caramel syrup: A drizzle of this adds a lovely depth of flavor that’s just divine!
- 1 ½ tablespoons pumpkin pie spice: The essential blend that makes everything taste like fall!
For the Topping:
- 10 graham crackers, lightly crushed: These will give us a delightful crumbly texture on top.
- 4 tablespoons butter, melted: To bind our crumble topping together and make it wonderfully golden.
- 1 teaspoon pumpkin pie spice: A little extra kick of fall flavor for the topping!
How to Make It
Alright, let’s get this cozy dessert started! It’s as easy as 1, 2, 3 (okay, a few more steps, but still super simple!)
- Prepare the Base: First things first, grab your slow cooker. In a small bowl, mix together the 2 tablespoons of melted butter with the 5 graham crackers. Press this yummy mixture evenly into the bottom of your slow cooker. This forms our lovely graham cracker crust.
- Whip Up the Filling: Now, in a separate, larger bowl, it’s time to create that luscious pumpkin filling. Whisk together the pumpkin puree, sweetened condensed milk, eggs, brown sugar, granulated sugar, caramel syrup, and the 1 ½ tablespoons of pumpkin pie spice. Whisk until everything is wonderfully smooth and combined.
- Layer It Up: Gently pour the smooth pumpkin mixture evenly over the graham cracker base in your slow cooker. Try to get it as even as possible for consistent cooking.
- Make the Crumble Topping: In another small bowl, combine the lightly crushed graham crackers, the 4 tablespoons of melted butter, and the 1 teaspoon of pumpkin pie spice. Give it a good stir until all those graham cracker pieces are coated in buttery, spiced goodness.
- Top It Off: Evenly sprinkle this delightful crumble topping over the pumpkin filling in the slow cooker. Make sure to cover as much of the surface as you can for that perfect crunchy contrast.
- Cook to Perfection: Cover your slow cooker. You can cook this on high for 2-3 hours, or on low for 4-5 hours. The key is to cook it until the center is set – it shouldn’t be jiggly anymore. I usually check it around the 2-hour mark on high, just to be sure!
- Cool and Serve: Once it’s done, carefully remove the slow cooker insert from the base. Let your Crockpot Pumpkin Crumble cool slightly before serving. This makes it easier to scoop and allows those flavors to meld even more.
Substitutions & Additions
Feeling a little creative in the kitchen? I love that about you! Here are some ways to make this recipe even more your own:
- Graham Crackers: Don’t have graham crackers? No problem! Vanilla wafers or even shortbread cookies would be a delightful alternative for the base and topping.
- Spices: If you don’t have pumpkin pie spice, you can easily make your own by combining cinnamon, ginger, nutmeg, and cloves. Or, just use cinnamon for a simpler flavor.
- Toppings: For an extra touch of indulgence, try adding chopped pecans or walnuts to the crumble topping. A drizzle of extra caramel sauce or a dollop of whipped cream when serving takes it over the top!
- Sweetness Level: If you prefer a less sweet dessert, you can slightly reduce the brown and granulated sugar, but be mindful that sugar also contributes to the texture.
Tips for Success
A few little tricks can make your Crockpot Pumpkin Crumble absolutely perfect every time:
- Don’t Overcook: Overcooking can lead to a dry or curdled filling. Keep an eye on it towards the end of the cooking time.
- Use Pure Pumpkin Puree: As I mentioned, make sure you’re using plain pumpkin puree and not pumpkin pie filling, which already has spices and sugar added.
- Prep Ahead: You can prepare the graham cracker base and the crumble topping a day in advance and store them separately in airtight containers at room temperature.
- Slow Cooker Size: This recipe works best in a 5-6 quart slow cooker. If yours is larger, the crumble might be a bit thinner.
How to Store It
Got leftovers? Lucky you! Store any remaining Crockpot Pumpkin Crumble in an airtight container in the refrigerator. It should stay delicious for about 3-4 days. I love having a small bowl of it for breakfast or a snack!
FAQs
Got a burning question? I’ve got you covered!
- Can I bake this in the oven instead? Yes, you absolutely can! Pour the mixture into a greased 9×13 inch baking dish and bake at 350°F (175°C) for about 45-55 minutes, or until the center is set. Add the topping during the last 15-20 minutes of baking.
- What if my slow cooker doesn’t have a “high” or “low” setting? Most modern slow cookers have these settings. If yours only has one temperature, start checking for doneness around 2 hours.
- Can I make this dairy-free? You could try using a dairy-free butter substitute and a dairy-free sweetened condensed milk alternative, though the texture might vary slightly.
Enjoy every single spoonful of this comforting Crockpot Pumpkin Crumble. Happy cooking!
Crockpot Pumpkin Crumble
A simple and comforting pumpkin crumble made in a slow cooker, perfect for cozy fall days. It features a graham cracker base, a creamy pumpkin filling, and a spiced crumble topping.
Equipment
- Slow Cooker 5-6 quart recommended
- Small bowl
- larger bowl
Ingredients
Pumpkin Filling
- 2 tablespoons butter, melted for base
- 5 graham crackers for base
- 2 15 oz cans pumpkin puree not pumpkin pie filling
- 1 14 oz can sweetened condensed milk
- 4 large eggs
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 2 tablespoons caramel syrup
- 1.5 tablespoons pumpkin pie spice for filling
Crumble Topping
- 10 graham crackers, lightly crushed
- 4 tablespoons butter, melted for topping
- 1 teaspoon pumpkin pie spice for topping
Instructions
- Prepare the Base: Mix together 2 tablespoons of melted butter with 5 graham crackers. Press this mixture evenly into the bottom of your slow cooker.
- Whip Up the Filling: In a separate bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, brown sugar, granulated sugar, caramel syrup, and 1 ½ tablespoons of pumpkin pie spice until smooth.
- Layer It Up: Gently pour the pumpkin mixture evenly over the graham cracker base in the slow cooker.
- Make the Crumble Topping: Combine lightly crushed graham crackers, 4 tablespoons of melted butter, and 1 teaspoon of pumpkin pie spice. Stir until coated.
- Top It Off: Evenly sprinkle the crumble topping over the pumpkin filling.
- Cook to Perfection: Cover and cook on high for 2-3 hours or on low for 4-5 hours, until the center is set.
- Cool and Serve: Carefully remove the slow cooker insert and let the crumble cool slightly before serving.
Notes
Can be baked in a 9x13 inch dish at 350°F (175°C) for 45-55 minutes, adding topping during the last 15-20 minutes. Store leftovers in an airtight container in the refrigerator for 3-4 days.